Researchers in pharmacy and bacteriology say their discovery would not have been possible without a cross-college collaboration going back nearly a decade.
Biochemistry assistant professor Philip Romero and neuroscience assistant professor Ari Rosenberg will receive seed funding and support for the career development of young investigators.
With countless tools and machines, the possibilities for bringing an idea to life are endless at the College of Engineering’s Technical…
A perennial crop called kernza is being tested at the Arlington Agricultural Experimental Station. It's part of an envisioned shift from farming annuals toward toward a one-time tilling and planting of perennials, followed by harvesting forage and grain for years or decades.
Through careful analysis of their bank of 58,000 ocular samples from a wide range of species, the veterinarians of the Comparative Ocular Pathology Laboratory of Wisconsin at UW–Madison look to improve vision and eye health in animals. BTN LiveBIG video
A Sheboygan strain of yeast is being tried in both bread and beer, through the work of UW–Madison and its industry partners. One question to be answered: How does it taste?
New UW–Madison research conducted throughout Wisconsin suggests that bats may indeed be effective exterminators of mosquitoes.
New research from the University of Wisconsin–Madison shows how some harmful microbes have to contend not just with a farmer’s chemical attacks, but also with their microscopic neighbors — and themselves turn to chemical warfare to ward off threats.
A professor is using an ultralight aircraft to conduct a research project aimed at better understanding the Earth’s atmosphere. Instruments strapped to the wings and the cockpit of the aircraft collect atmospheric data while it is airborne.
New UW–Madison research indicates that ongoing consumption of yogurt may have a general anti-inflammatory effect.